ISSN:
1750-3841
Source:
Blackwell Publishing Journal Backfiles 1879-2005
Topics:
Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition
,
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Process evaluation for aseptic processing of participate foods was carried out using a model food system with a bioindicator. The model food was alginate spheres in Carboxy-methyl cellulose and the bioindicator was Horseradish peroxidase. Inactivation in the system was studied to determine thermal characteristics in the range 100–130°C using TDT cans. The D-value was 4.1, 2.6, 1.4 and 1.0 min at 100, 110, 120, and 130°C, respectively and the z-value was 48.4°C. Spherical particles containing immobilized peroxidase were made with alginate and dehydrated potato. These were processed in a continuous flow system at 110, 120, or 130°C. Destruction of peroxidase was related to thermal treatment received and was used to verify numerical simulation. Results were compared with those of a simulation for particle heating. Data showed good agreement between experimental and simulated results.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1111/j.1365-2621.1996.tb14752.x
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